Arts & Entertainment
Ginger Soy Marinated Sea Bass
This is a dish similar to that at PF Chang's and is so delicious and healthy. Chilean Sea Bass works best and holds the marinade better, but I had the opportunity to use fresh Striped Bass, caught by my neighbor.
Chilean Sea Bass is a firm, yet light and mild fish that is perfect for this dish. You can make this with or without the Oolong Tea and still have wonderful flavor. It's served over a bed of quickly sauteed baby spinach and accompanied by a side of brown rice. If you give it a quick shot under the broiler, it creates a nice, sort of caramelized crust due to the soy and added brown sugar.
This recipe serves 4 generously.
What you'll need:
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2 lbs Sea Bass
4 c. water
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1 & 1/3 c. low sodium soy sauce
1 tsp. Oolong Tea
4 tsp. fresh minced ginger
2 tsp. fresh minced garlic
1 c. brown sugar
4 scallion stocks, sliced into very thin "threads"
1/4 c. fresh ginger cut into "match sticks"
For the bed of spinach:
2 large bags of baby spinach
1 tbs. fresh minced garlic
2-3 tbs. olive oil
Prepare!
Heat the water, soy, tea, brown sugar and minced ginger and garlic over med-high heat just to a boil. Let cool and strain out the tea, ginger and garlic.
Give the fish a quick rinse, check for bones and put into shallow baking dish. Pour 2 cups of the cooled marinade over fish to cover completely. If marinade does not completely cover the fish, make sure you turn every so often. Cover and let sit in fridge for 4-5 hours. Reserve the rest of the marinade for later.
When it's time to start cooking, heat oven to 375 degrees. In small sauce pan, heat the reserved marinade on low heat and add the match sticks of ginger.
Transfer the fish to a clean baking dish and bake in oven for about 18 minutes. Make sure to check that it doesn't overcook. Press down with a fork to check for firmness or see if fish will almost flake. Finish with a quick, 20-30 second broil to just gently brown the top of the fish.
Just before you are ready to serve your Sea Bass, heat the olive oil and minced garlic in a saute pan and add the spinach. Add it slowly as it "shrinks" while cooking. Give it a quick 45 second stir and turn off heat. You want to keep it green and fresh.
Using shallow bowls, put a generous amount of spinach on bottom and top it with a piece of the fish and sprinkle with some of the scallions. Pour the heated marinade reserve over the entire meal, almost like a small amount of soup on the bottom.
Serve with a side of brown rice and a nice Pinot Gris or crisp Sauvignon Blanc. Enjoy!
Hint: The brown rice is nice to add to the sauce as you enjoy your fish.
